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–+ servings
Pulled pork nachos served on a white plate.
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5 from 69 votes

Pulled Pork Nachos

These Pulled Pork Nachos will let you experience nacho paradise by combining the flavors of pork, cheese, and freshly baked chips.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Snack
Cuisine: American
Method: Oven
Servings: 6 servings
Calories: 571kcal
Author: Corinne Schmitt

Equipment

  • Baking sheet
  • Chopping board

Ingredients

  • 1 pound Pulled Pork
  • 12 ounce Bag Restaurant-style Tortilla Chips
  • 2 cups Shredded Cheese we used Mexican-style
  • 2 Jalapeno Peppers seeded and sliced
  • 1/4 cup Sliced Black Olives
  • 1/2 - 1 cup BBQ Sauce
  • 1/2 - 1 cup Sour Cream
  • 1 Tomato chopped
  • 1/4 cup Chopped Cilantro Leaves stems discarded

Instructions

  • Preheat oven to 375° F.
  • On the sheet pan, lay out the tortilla chips evenly.
  • Sprinkle a handful of cheese on top of the chips, covering as many of them as possible.
  • Distribute the pulled pork evenly all over the tortilla chips.
  • Sprinkle the rest of the shredded cheese on the pulled pork. Then top with the black olives, jalapenos, and any other veggie toppings you desire.
  • Bake for 5-8 minutes, until the cheese is melted.
  • Drizzle the sour cream and BBQ sauce evenly over the baked nachos. To finish assembly, top the nachos with chopped tomatoes and cilantro.
  • Serve immediately.

Notes

  • Feel free to swap out the vegetables recommended in the recipe with your preferred toppings. 
  • Make sure to add the meat and melted cheese on top of the tortilla chips first so that the wet toppings won’t make the chips soggy.

Nutrition

Calories: 571kcal | Carbohydrates: 68g | Protein: 26g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 73mg | Sodium: 1390mg | Potassium: 284mg | Fiber: 4g | Sugar: 19g | Vitamin A: 832IU | Vitamin C: 10mg | Calcium: 342mg | Iron: 2mg